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Lemon and raspberry is a classic combination in many summer desserts! We love lemon and raspberry together, especially in cakes and with meringue, so I just knew I had to make a lemon raspberry version of my favourite quick and easy no bake cheesecake! This Easy No Bake Lemon Raspberry Cheesecake is creamy and smooth, packed with fresh raspberries and lemon zest, and it’s a snap to make and perfect for serving on a hot summer day!
I’ve shared SO many of my favourite Easy No Bake Cheesecake recipes with you already, like this Mint Chocolate Chip No Bake Cheesecake, this Strawberry Swirl No Bake Cheesecake, this Easy No Bake Key Lime Cheesecake, and this Easy No Bake Mini Eggs Cheesecake. This Easy No Bake Lemon Raspberry Cheesecake uses a very similar no-fail no-bake cheesecake method, and today I’m sharing some of my favourite tips for taking your own no bake cheesecakes to the next level!!
Looking for even more delicious no bake desserts? Try this Easy No Bake Funfetti Cheesecake, or this Easy No Bake Oreo Cheesecake!
Tips for the best no bake cheesecake:
- Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than regular full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecake stay firm and help it slice cleanly for serving.
- Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting.
- Use Citrus. Adding citrus juice to your cheesecake filling mixture causes a protein in the cream cheese to “curdle” or become firm. This helps the cheesecake set nicely and creates really clean slices.
- Set the cheesecake in the fridge first, and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for 6-8 hours in the fridge and then spend 3-4 hours in the freezer to firm up for those gorgeous, clean slices.
- Don’t add too many extra ingredients. Too many chunks of chocolate, fruit, or sprinkles, or any other add-ins can prevent the cheesecake from setting properly and make it more difficult to slice cleanly. Be sure to use only what the recipe calls for!
Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
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I hope you love this cheesecake recipe as much as we do! Let me know in the comments below, what’s your favourite easy no bake dessert? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for more easy no bake desserts? You’ll LOVE these:
- Easy No Bake Peanut Butter Chocolate Cheesecake
- Easy No Bake Chocolate Peanut Butter Cheesecake Pie
- Easy No Bake Strawberry Swirl Cheesecake
- Easy No Bake Orange Creamsicle Cheesecake
- Easy No Bake Chocolate Mousse Vegan Cheesecake
- Easy No Bake Strawberry Cheesecake
- Easy No Bake Classic Tiramisu
- Easy No Bake Chocolate Mocha Tiramisu
Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
Get my easy no bake cheesecakes e-cookbook!
RECIPE VIDEO
Watch the video below to see exactly how I make this easy dessert recipe. You can find more delicious recipe videos on my YouTube channel.If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Easy No Bake Lemon Raspberry Cheesecake
This Easy No Bake Lemon Raspberry Cheesecake is the perfect easy-to-make cheesecake dessert that's ultra creamy and delicious and packed with raspberries and lemon!
Recipe: Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 900 grams cream cheese (about 32 ounces)
- 1 1/4 cup powdered sugar
- zest of 4 lemons
- juice of 2 lemons
- 1 1/2 cup whipped cream or whipped topping
- 1 cup raspberries mashed
For decorating:
- whipped topping or whipped cream, and lemon slices and raspberries
Recipe: Instructions
- Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
- Add the mashed raspberries and fold them in gently until the raspberries are streaked throughout the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
For serving:
- Top with whipped cream or whipped topping and some lime slices for garnish (optional).
Recipe: Notes
Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container and then firm up in the freezer for about 2 hours before serving.
Recipe: Nutrition
Nutrition Facts
Easy No Bake Lemon Raspberry Cheesecake
Amount Per Serving (1 slice)
Calories 418
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Cholesterol 83mg28%
Sodium 372mg16%
Potassium 147mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 6g12%
Vitamin A 1223IU24%
Vitamin C 3mg4%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love cheesecake. It’s one of my favorite desserts. I adore this raspberry/lemon combo (lemon is my favorite!) I really want to reach through my screen and grab a slice!
We love the combo too! So fresh and summery!🙂
Wow! This cheesecake looks awesome! I wish I could make one this pretty!
Thanks so much! I hope you give it a try!
I love the flavor combination of raspberries and lemon. This cheese cake is beatiful!
Thanks for your comment Mahy!🙂
This is such a gorgeous dessert! I love recipes like this. Thank you for sharing!
You’re welcome! Glad you like it!🙂
This cheesecake is amazing if you want to impress someone and you want something easy to make! Directions are very easy to follow. For sure will be making again 😀
We agree 😉 Thanks Tolan!
One of the prettiest cheesecakes I’ve ever made! Yummy, too! 😀
Thank you so much!🙂
This is ABSOLUTELY beautiful! It really is. I love the way it looks and I am going to make it this summer for an event I have coming up. Looks totally delish.
It really is! Let us know how it goes!🙂
SUPER EASY.
I’m used to making baked cheesecakes but in a rush, this was perfect. Fresh and light taste and perfect for summer.
Yes, is perfect for summer!❤️
Quick question for clarification: 1 cup of whole raspberries, that you then mash? Or 1 cup of mashed raspberries (which would be much more than 1 cup of whole berries)? Looks delicious. I can’t wait to make!
1 cup of whole raspberries that you then mash. Happy cooking!
Easy and absolutely delicious really quick to make
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Clarify please. 900 grams (32 oz) cream cheese? That’s about 4 cups. Sounds like a lot to me.
This is a big cheesecake!
I made it last night but put lemon curd instead of lemon peel and juice. It is bomb
So glad you loved it! Thanks for taking the time to leave a comment!
I made this the day before and stored it in the fridge. Popped in the freezer for 30 mins before serving and it was too soft and soupy. Sadly, I could not serve it to my 15 guests. I thought the fridge was long enough, but is it meant to be partially frozen?
Did you by any chance use low fat cream cheese? Regular cream cheese solidifies in the fridge, especially with the help of the citric acid from the lemons.
I just made this! I did the 2 lemons as requested and it went watery, I placed in fridge hoping it will thicken up bu the morning as well as I used regular cream cheese. Fingers 🤞 crossed.
The citric acid in the lemons will actually help harden your cheesecake if you refrigerate it.
I don’t have a springform pan. Can I use a regular pie tray?
You can try as long as it has high enough sides.